Honey Corn Bread

40 mins (prep 10, cooking 30)
18 ingredients
6-8 servings
Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

Categories:  <-60-mins , quick-breads , pasta,-rice-and-grains , spanish , north-american , potluck , diabetic , time-to-make , novelty , celebrity , weeknight , european , southwestern-u.s. , grains , american , breads , vegetarian , to-go... , tex-mex , picnic ,
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Serving Size (39.21 g)
Servings 6
Amount per Serving
Calories 130.4 Calories from Fat 1.89
% Daily Value *
Total Fat 0.21g 1.94%
Saturated Fat 0.03g 1.01%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 262.01mg 65.5%
Total Carbohydrate 30.52g 61.04%
Dietary Fiber 0.59 g 14.1%
Sugars 13.95 g %
Protein 2.17g 26.06%
Vitamin A 16.02IU% Vitamin C 0.05mg%
Calcium 148.42mg% Iron 1.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, large egg, rice milk, plain yogurt, corn kernel, melted unsalted butter